Fu Li, Xu Bo-Tao, Xu Xiang-Rong, Gan Ren-You, Zhang Yuan, Xia En-Qin, Li Hua-Bin
Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China; Liwan District Center for Disease Control and Prevention, Guangzhou 510176, China.
Department of Neurosurgery, Nanfang Hospital, Southern Medical University, Guangzhou 510515, China.
Food Chem. 2011 Nov 15;129(2):345-350. doi: 10.1016/j.foodchem.2011.04.079. Epub 2011 Apr 30.
In order to supply new information on the antioxidant function of selected fruits for nutritionists and the general public, antioxidant activities and total phenolic contents of 62 fruits were evaluated using ferric reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assays as well as the Folin-Ciocalteu method, respectively. The correlations between the FRAP value and the TEAC value as well as total phenolic content were also assessed. The results showed that different fruits had diverse antioxidant capacities and the variation was very large, and seven fruits, Chinese date, pomegranate, guava, sweetsop, persimmon, Chinese wampee and plum, possessed the highest antioxidant capacities and total phenolic contents among tested fruits, and could be important dietary sources of natural antioxidants for prevention of diseases caused by oxidative stress.
为了向营养学家和普通大众提供有关特定水果抗氧化功能的新信息，分别采用铁还原抗氧化能力（FRAP）、Trolox 当量抗氧化能力（TEAC）测定法以及福林-酚法对62种水果的抗氧化活性和总酚含量进行了评估。还评估了FRAP值与TEAC值以及总酚含量之间的相关性。结果表明，不同水果具有不同的抗氧化能力，且差异非常大，枣、石榴、番石榴、番荔枝、柿子、黄皮和李子这七种水果在测试水果中具有最高的抗氧化能力和总酚含量，可能是预防氧化应激相关疾病的重要天然抗氧化剂膳食来源。
